Oven Tofu/ Beancurd Skin Yuba Rolls

Soy/tofu skin, also known as yuba, is the "skin" (coagulated proteins) that forms at the surface of soy milk as the milk boils and cooks. Due to this process, yuba is a good concentrated source of plant-protein, calcium, iron and other essential vitamins and minerals. Tofu skin is available fresh and dried. Personally, I prefer the fresh ones and use them in these easy recipes e.g. Yuba Salad and Braised Yuba.

Today, this Easy Oven-Baked Tofu Skin Rolls is a fuss-free recipe that skips the deep-frying yet still allows you to enjoy toasty slightly crispy bean curd rolls.

With previous experience ditching deep-frying for easier, healthier oven method soft shell crabs, the expectation of "crispy" level of these oven-baked tofu skin rolls has been well-managed to be not as perfectly crispy as deep-fried ones. If perfect deep-fried crispiness is rated a 10/10, then oven-baked would be about 7/10.


However, that does not take away the deliciousness of these healthy nutritious rolls.


Easy Oven-Baked Tofu/Beancurd Skin/ Yuba Rolls
Ingredients:
Fresh tofu skins, 1 sheet for 1 roll (from online grocery store - sayweee.com)
Nori seaweed
1-2tsp BBQ sauce
1 tsp olive oil

Directions: Preheat oven 375F. If the tofu skins/sheets has been folded, open up the entire sheet to a square surface. Brush some sauce on it, add the seaweed, roll up (refer to image above). Brush more sauce and some olive oil on the rolls (top and bottom surface) before sending the rolls to bake for abt 20mins, till the top side gets toasty and slightly crisp (halfway in the duration, option to turn/flip rolls the other side so that bottom gets toasted as well).